*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*
- 1 1/2 cups gluten free all purpose flour or Brown Rice Flour
- 1 1/2 teaspoons baking soda
- 1/2 cup oil
- 1 cup sugar
- 1/2 cup [quality] Cocoa Powder
- 2 large eggs or vegan egg replacer
- 1 1/2 teaspoons vanilla extract
- 3/4 cup rice, soy, almond or coconut milk
- Preheat oven to 350 degrees.
- Combine all wet ingredients in a small bowl. Combine all dry ingredients in a separate, medium size bowl. Next combine wet ingredients into the dry ingredients bowl. Whisking together until batter is smooth.
- Prepare a: cake pan, sheet cake pan, muffin or mini muffin pan by spraying with a non-stick spray. Spoon or pour mix into pan or muffin cups. Cook until inserted toothpick (or butter knife) come out clean.
- Let cake/cupcakes cool, then eat and/or serve!
Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.
- Eggs for egg replacer.
- The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
- If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
- Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet.
- The flours combination can be exchanged. As long as there is a total of roughly 1.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little. The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
- Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.